Tuesday, July 22, 2008

Strawberry Rhubarb Jam

Here's a layout with the recipe for the jam I made. I can't remember where I found the recipe, if I find the link to it I'll link it up, but for now here's the recipe.

Strawberry Rhubarb Jam

4 cups rhubarb, thinly sliced
2 T. lemon juice
4 cups of fresh strawberries, sliced
10 cups of sugar
2 packages of fruit pectin

In large kettle combine all ingredients except sugar. Bring mixture to a full boil. Add sugar and keep stirring till sugar is fully dissolved. Return to boil and boil for one minute. Keep stirring. Remove from the burner and skim off the foam with a spoon.

Spoon the hot jam into hot pint or half-pint canning jars. I like to pour the jam into a glass 4-cup glass measuring cup first, then pour into jars, as this makes jam easier to pour into jars. Leave 1/4 inch of space at the top. Wipe jar rims clean and screw lids on firmly. Place the jars in boiling-water canner on high. When water begins to boil, set timer and boil for 5 minutes. Remove the jars from canner and cool on racks. Try not to disturb jam til it is cool. It may take several hours to set.

This should make about 12 half-pint jars

layout credits:

Designs by Sine template
Classic kit- Designs by Krista


Awesome Abby said...

ummm...rhubarb. good stuff. lots of childhood memories linked to it for me. thanks for making me think of it!

Jodi said...

Great page!